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Add Note

Apple Souffle

This is a fragile, melt-in-the-mouth soufflé that will quickly collapse - so serve without delay!

Preparation time:
40 minutes

Cooking time:
10 minutes

Total time:
50 minutes

Serves:
4

Ingredients

6 Cox's or Braeburn apples

juice of 1 lemon

10g butter, melted

100g caster sugar, plus extra for dusting

2 tbsp Calvados

4 tsp cornflour

4 medium egg whites

Method

Peel, core and dice the apples. Put in a non-corrodible saucepan with the lemon juice and 2 tbsp water. Cover and cook gently for 10 minutes or until very soft. Uncover and continue to cook for about 5 minutes or until any excess liquid has evaporated and you are left with a fairly dry mush. Purée and return to the pan.

Brush 4 x 300ml ramekins with the melted butter. Add ½ tbsp caster sugar to each and rotate to ensure they are well coated - this helps the soufflé climb' up the ramekin.

Stir the Calvados into the cornflour. Add to the puréed apples with 50g sugar. Stir constantly over a medium heat for 3 minutes or until thickened. Transfer to a bowl and leave to cool.

Place a baking sheet in the oven and preheat to 220°C, gas mark 7.

At the last minute, whisk the egg whites until they hold soft peaks. Add the remaining sugar and whisk until glossy. Fold the apple purée into the egg white, then immediately spoon into the ramekins. Bake for 8-10 minutes. Serve immediately.